Mini Onion Cheese Burgers

These mini burgers are perfect for parties, the big game or little fingers. The are similiar to the White Castle burgers that my husband loves but taste soooo much better. They are very quick to make a freeze beautifully.

1 1/2lbs lean hamburger (I use 92%)
1 package Lipton onion soup mix
1 egg
1/2 cup bread crumbs
2 T water
pepper

24 mini slider buns or dinner rolls.
6 slices of cheese

1. Preheat oven to 400
2. Mix hamburger, soup mix, egg, water, pepper and bread crumbs
3. Press into a cookie sheet. If you want perfect littel squares use a 15x10 pan. I use a 12x17 and it still works out fine.
4. Bake for 10 minutes.
5. Using a pizza cutter cut into 24 squares
6. Serve burgers on buns. Top with cheese

To freeze: Flash freeze burgers(on buns) on a cookie sheet. Once frozen wrap with plastic wrap and store in a big freezer bag.

To heat from frozen: upwrap plastic wrap. Wrap in a paper towel. Microwave 1 minute.

Chicken Gyro Salad

This salad uses one of my OAMC freezer kits and tastes awesome! You do not have to use the kit. Just marinate a few chicken breasts in this marinade and make some tzatziki for dressing

Makes 2 dinner sized salads

1 chicken gyro kit (marinated chicken, tzatziki and pita bread from this post)
8oz chopped romaine lettuce
1 plum tomato (sliced)
1/3 can black olives
0.5 to1oz feta cheese (crumbled)
1/4 sweet onion (chopped)
1/2 cucumber (to use in frozen tzatziki)

1. Defrost gyro kit
2. Wrap chicken in foil and warm in the oven
2. Wrap pitas in foil and warm in the oven
3. Pile lettuce on a plate, place sliced tomatoes around the edges
4. Sprinkle lettuce with black olives, onions and feta
5. Top with warmed chicken
6. Chop and de-seed cucumber and mix with tzatziki packet. Use this as dressing
7. Serve with warmed pitas

French Toast Sticks

I also love french toast. I never make french toast, but I love it. I actually just never think to make it. We only ever make breakfast on the weekends when my husband is home. If its just me and the baby I try to eat something quick like a bowl of cereal or a banana after I feed her.  So when I found this recipe it just called out to me. It was french toast I could make ahead of time and microwave in 1 minute! This is my adaptation of that recipe.

This will make you 54 sticks. Best yet my estimated cost is only $3.25 (and that is rounding up) for the entire batch and I know what is in them. I know packaged frozen french toast sticks are very popular. I have never bought them but most of my friends with young children go thru them like a junkie goes through crack. I know that alot of fast food places also sell this. Burger King has them on their $1 menu. You get 5 for that $1. You get 5 of my homemade ones for around 30 cents. I bet kids could even eat them in the car

1 loaf Texas Toast (18 slices)
8 eggs
2/3 cup sugar
3/4 t cinnamon
1 1/2 t vanilla
1 1/3 cup milk
1/2 cup melted margarine (1 stick)
Cooking Spray (like pam)

Preheat oven to 350

1. Cut each piece of bread into thirds (you know like a stick lol)
2. Whisk together eggs, milk and vanilla
3. Mix cinnamon and sugar. Mix into egg mixture
4. Melt margarine. Slowly whisk into the egg mixture. If you dump it in the hot butter might cook the eggs so go slow.
5. Spray cookie sheets with Pam (dont use a stone.. I did my first batch and they didnt cook right. Use a cookie sheet)
6. Dip each stick into egg mixture them place on cookie sheet
7. Place them in the oven (middle rack)
8. Bake for 25-30 minutes Flipping them over about halfway through baking

To eat fresh from the oven: Put on a plate, drizzle with syrup, enjoy!

To freeze: Allow to cool. Flash freeze sticks on cookie sheet. When they are hard transfer to large freezer bag.

To cook after frozen: Put 3 sticks in the microwave. Cook for 1 minute

I ate 5 right out of the oven! They are so good I couldnt resist. Plus my house smelled like french toast for hours. Yum!

Crockpot Salsa Shredded Chicken

My husband for years has driven me crazy because he wont eat Mexican food. He wouldnt specify what about it he didnt like, he just didnt like it. It took me awhile to narrow it down, but I finally found he just didnt like cumin. He associated ALL things remotely southwest or mexican with cumin and therefor wouldnt even try things.

I for one LOVE mexican food. I love fajitas and quesidillas, enchiladas and burritos. It made me sad that I could never make anything remotely tasting like these things because he wouldnt eat it. Now that I know its the cumin I find ways to introduce non-cumin versions of my favorites so he will eat them.

Almost everyone has a version of salsa chicken. Most people have it as a meal with taco seasoning and sour cream mixed in. My salsa chicken is a base for many meals. Its basically a filling. I have never eaten just salsa chicken for dinner, but I have eaten a lot of it. I always make a BIG batch in my crockpot and freeze it in 2 cup portions. Its really basic and makes a ton.

3-4lbs of boneless skinless chicken breast
1 jar of your favorite medium salsa*
1/4 cup water(to rinse out jar)

1. Toss everything in your crock pot
2. Cook on high 4 hours.
3. Shred chicken in juice

*Use a salsa you have eaten and LOVE. Your chicken is going to taste like it. Dont just but the cheap stuff or something on sale. If you love it and its on sale... awesome! Just make sure you like it.

So far I have used this for: (I will share recipes soon)
chicken quesidillas
chicken nachos
chicken pitas
chicken burritos

and my husband eats them up!

Quick tip: Stock Cubes

When I make chicken stock I always make a huge stock pot full. I use lots of chicken so I have extras to use for other recipes. Lots of chicken lend me lots of rich delicious stock. I always make chicken noodle soup with some of it but I always have some left over. Sometimes it would get dumped out if not used in the next few days(which is wasteful and sad) I would freeze it but never remember how much was in there or Id need more/less for recipe.

On my quest to throw nothing out I decided to start freezing even little bits of stock. I found the best way to freeze stock is in an ice cube tray. That way I can just microwave however many cubes I need and have stock whenever I need it.

This also works if you open a carton of chicken broth and can't use it before the date. You can do this for beef broth, beef stocks or veggie stock!

Chicken Fried Rice

This comes out of your freezer and tastes JUST LIKE TAKEOUT! Im not joking here either. Its amazing! The cool thing is you can make it in mass quantities and freeze it. Just thaw the bag and in 10 minutes you have dinner! I adapted my version from this recipe from the oamc guru Tish at the Zaar. Its a gigantic recipe. I make 8 freezer packets from it.(feeding 2 people)  Feel free to divide it to meet your needs.

For the rice mix:
2 cups frozen peas
2 cups chopped carrot
1 chopped sweet onion
12 cups rice (cooked and cooled and yes you can use minute rice if you want)
2lbs of chopped cooked chicken (yes you can use leftovers)

1. Mix everything is a large bowl.
2. Portion, label and freeze.
I get 8 bags out of this with 2 servings each in them. Portion your bags according to your family's needs. Just adjust the quanties below.

To cook a 2 portion bag:
1 tbsp olive oil
2 eggs
3 TBSP soy sauce

1. Thaw bag and squeeze to break up rice
2. Heat oil in large skillet
3. Fry rice in hot oil over medium heat stirring frequently for 5 minutes
4. Add soy sauce to taste. (about 3 tbsp more or less to taste)
5. Push rice to the size of the pan. Add eggs to other side
6. Allow egg to cook until thick. Break up and the stir into rice
7. Serve

This is an easy thing to make for dinner. I serve with a couple egg rolls (I buy a big bag of frozen from BJs)

Freezer Hash Browns

Bags of frozen hash browns cost $2.50-$3.00 each at the grocery store. Sometimes if Im lucky I can find them on sale 2/$4. That is for a 2pound bag.

Potatoes on the other hand can be pretty cheap. Usually you can get a 5lb for $2-$2.50... or if you are lucky like me you can score a 10lb bag at Giant Eagle for $1.49. With potatoes so cheap why am I spending money on bags of frozen hashbrowns when I can make my own? Here is the recipe I use. I adapted it from this one


5lbs potatoes
vegetable oil
salt and pepper (or seasoning salt) to taste

1. Scrub potatoes (you can peel if you wish... I dont)
2. Cut into around 1/4" squares
3. Rinse and dry squares, toss in a big bowl
4. Coat with vegetable oil. I just pour a little in and stir. Repeat until potatoes are covered.
5. Season to taste. You can use just salt and pepper or add garlic powder, onions, paprika... whatever. I used zesty seasoning salt.
6. Dump potatoes on a cookie sheet. Make sure its a single layer for best results. For 5lbs of potatoes I use 2 cookie sheets.
7. Preheat oven to 450. Bake potatoes 15-20 minutes or until tender
8.Remove from oven and allow them to cool
9. Once cooled place cookie sheet in the freezer and allow for them to freeze.
10.Once frozen portion them in a freezer bag or seal in foodsaver bags

To cook: Microwave frozen hashbrowns for 1 minutes to defrost slightly. The cook them in a preheated pan with a little oil (or butter) until browned.

**I freeze mine in 1lb pouches. I get 5 bags from this recipe. I saute mine in a little butter and add onions and green peppers.

So that is 5lbs of hashbrowns for about 75cents.... maybe 85 if you count the cost of oil/salt. So a 2lbs bag cost me 37cents! Smells like a bargain to me!

Cinnamon Toast roll ups

These cinnamon toast roll ups are sweet and tasty right from your freezer. Not only are they quick and easy but they make your kitchen smell divine!

1 8oz brick of cream cheese (softened)
1 egg yolk
1 cup sugar (divided)
24 slices of white bread
1T cinnamon
3T butter/margarine (melted)

1. Beat cream cheese, egg yolk and 1/4 cup of sugar until smooth.
2. Trim crust from bread. Using a rolling pin (or whatever works) flatten each piece of bread
3. Spread cream cheese mixture over flattened bread
4. Roll it jelly roll style
5. Mix 3/4 cup of sugar with cinnamon in a shallow dish. Place melted butter in a shallow dish.
6. Dip roll up in butter and roll then in the cinnamon and sugar mixture
7. Place roll ups seam side down on a cookie sheet
8. Place cookie sheet in the freezer until roll ups are stiff (about 2 hours)
9. Bake and enjoy or toss them in a freezer bag to grab on the go

To bake: Peheat oven to 400. Place frozen rolls on a cookie sheet. Bake 10-12 minutes

Recipe adapted from Mr Food

Stuffed Shells

This is my awesome recipe for stuffed shells. They freeze wonderfully and taste fresh reheated. I like to make them after a big batch of sausage and peppers and use up the leftover sauce and sausage as my sauce. You can use whatever sauce you have handy whether it be homemade or a jar of prego.

1 package of shells
2 eggs (beaten)
16 oz Ricotta cheese
1lb shredded mozzerella (1/2'd)(sometimes I use more)
8oz granted parmesan (1/2'd)
1T dried parsely
1t salt
1t pepper
1 jar sauce (or homemade 26oz)

1. Preheat oven to 350. Boil your shells
2. Mix eggs, ricotta, 1/2 mozzerella, 1/2 parmesan, parsley, salt and pepper until well blended. Toss in the fridge for 15 minutes to chill
3. Fill cooked shells with cheese mixture and place in a glass 9x13 pan.
4. Pour sauce over shells
5. Top with remaining mozzerella and parmesan cheeses
6. Bake uncovered for 50-60 minutes

This recipe makes a 9x13 pan full of cheesy shells. Since its just the 2 of us eating we get 4 meals out of this (8 big adult servings) We eat one fresh from the oven and freeze the other 3. If you have a bigger family you can easily double this recipe and make 2 pans (eat one and freeze one)

To freeze: portion shells in food saver bags (or other freezer bag) and seal
To eat: Thaw in fridge. Toss in the oven(or the microwave if you are me and lazy) til hot. I usually top with a little shredded mozzerella to make it taste like fresh baked

Ham Swiss and Dijon Sandwiches

I cant remember where I got this recipe but its been around forever. Ive seen several variations of it around the web. You can use leftover ham or your favorite lunchmeat. Both give fantastic results. My recipe makes 16 sandwiches. That is enough for a tailgate party or dinner for several nights. They freeze very well and can be tossed in the oven right from the freezer. Every time we run out of these my husband begs me to make more.

16 hamburger buns
16 slices of swiss cheese
1lb of sliced ham
2t poppy seeds
1 cup of margarine (2 sticks)
1/2 cup chopped sweet onion
2t worcestershire sauce
1/2 cup honey dijon mustard

1. In a small saucepan heat margarine, poppy seeds, worcestershire sauce, onion and mustard on medium high heat until melted.
2. Lay out your buns open. Spread a sauce on both sides of the open bun
3. Cut your swiss cheese to fit the bun without hanging over. Place cut slice on lower bun. Place any leftover cheese on upper bun. Add 1oz ham to each sandwich
4. Wrap each sandwich in foil

To eat now: Preheat oven to 350. Place wrapped sandwiches on a cookie sheet and bake for 15 minutes

To freeze: Place wrapped sandwiches in a freezer bag and freeze. To re-heat bake frozen sandwiches at 325 for 30 minutes

Pizza Bagels

These turned out better that I could have hoped and are a really easy thing to have in the freezer ready for lunches or an afternoon snack. The best thing is you can use up leftovers and customize the pizzas for your family. I didnt really use a recipe as I just used a little of what I had on hand.

You will need:
*Bagels (I went to Nickels thrift and bought day old bagged bagels on the cheap)
*Sauce (pizza sauce, leftover spaghetti sauce... whatever)
*Shredded Cheese (mozzerella, cheddar, provolone... whatever)
*Pepperoni pillow pack
*Oregano
*Various other pizza toppings

1. Open bagels on a ookie sheet and place under the broiler until toasted
2. Spread a little sauce on your toasted bagel
3. Cover the hole in the bagel with a slice or 2 of pepperoni
4. Cover bagel with shredded cheese.. just a pinch or 2. You dont want to over do it (even though there is no such thing as too much cheese)
5. Sprinkle with oregano (optional)
6. Top with your favorite pizza toppings **
7. Place bagels in cookie sheet and flash freeze (just slide cookie sheet in freezer until bagels are solid and toppings are secure)
8. Remove from cookie sheet and place in a freezer bag. Store up to 3 months

** Pizza toppings! This is the time to use up little bits of veggies/meats leftover or from other recipes. I have used pepperoni green/red peppers, chopped onions, olives and sausage (chopped patties when I made my breakfast sandwiches) with great success. I wanted to try mushrooms, but I only had fresh. If you want shrooms use the canned kind. I always put pepperoni on top because it helps everything stay on better when frozen.

To bake:
Preheat oven to 350. Place frozen bagels on cookie sheet. Bake 25-30 minutes

English Muffin Breakfast Sandwiches

I made these with the hope that my husband will microwave one on the way to work rather than stopping at one of those greasy fast food joints. They are super easy... really no recipe needed, but Im gonna give you one anyways.

24 english muffins
24 slices of cheese (any kind really)
24 eggs
24 meats (sausage patties, bacon, canadian bacon.... or none)
butter or cooking spray

1. Toast your english muffins. You dont have to sit at the toaster and do them individually. I just laid mine on a cookie sheet and put them under the broiler in the over for a couple minutes until toasty.
2. Lay muffin bottoms out on counter
3. Add slice of cheese to each muffin
4. Spray or add a little butter to a skillet. Cook an egg around the size of the muffin. If I had thought about it I would have gone to my parents house and borrowed the fancy mold my stepdad uses to make eggs benedict on Easter morning but I didnt. I just cooked mine at the side of the pan and used a spatula push them into a small size. Then I turned them and broke the yolk.
5. Lay cooked egg on top of cheese
6. Cook your meat and add on top of egg. Top with muffin top.

To freeze: Wrap each sandwich in plastic wrap. Place each wrapped sandwich in a freezer bag (I was able to fit about 8 sandwiches in a gallon sized bag)

To eat: Unwrap frozen sandwich and microwave 1 minute or until heated though.

**Experiment with variations. I made 24 total(8 of 3 different kinds) Egg, Sausage and American.... Egg & Swiss, Egg Sausage and Pepperjack. I basically used whatever cheese was in my fridge. I havent tried bacon because Im one of those gals that prefers crispy crispy bacon... so I figure I can add microwave bacon after microwaving if Im really craving it on the sandwich and I'll only need an extra 20 seconds**

Chicken Gyros

This recipe is SO tasty I completely forgot to take a picture of the finished product before I stuffed my pregnant face with it. Im almost ashamed to admit it, but I actually ate 2 of them for dinner the first night.

Makes 5 (4 serving) meals. Around 20 gyros.

3/4 cup olive oil
1/3 cup fresh lemon juice
1 T dried mint
1 T dried oregano
1 T black pepper
1/2 T salt
4-5 lbs boneless skinless chicken breast
20 pitas

1. Mix all ingredients but chicken and pita
2. Cut chicken into small chunks or strips.
3. Dump chicken in the marinade. Place in the fridge and marinate for at least 2 hours.
4. Saute and cook chicken.

And what would a gyro be without some gyro sauce??
12 oz cream cheese softened
16 oz plain yogurt
1/8 cup of lemon juice
2 t garlic
1 t salt

1. In a mixing bowl add all ingredients and beat until smooth.

** when ready to serve your sauce you may want to add 1/2 a chopped de-seeded cucumber... I always do as it adds SO much to the sauce**

Done for now!

To freeze you will build kits:
1. Divide chicken into 5 packets
2. Divide gyro sauce into 5 packets
(i used my food saver for both)
3. In a gallon size freezer bag add 1 packet of chicken, 1 packet of gyro sauce and 4 pitas wrapped in saran wrap or their original packaging

To serve:
1. Defrost in fridge
2. Preheat oven to 350
3. Wrap pitas in foil
4. Wrap chicken in foil
5. Warm pitas and chicken in oven until hot (about 10 minutes)
6. Stir sauce and add cucumber

**I also like to add chopped tomato and onion to my gyros. I prefer these items fresh, but if you'd like you can add them to the kit**

I seriously want to defrost another packet and make them for dinner tonight... but Im trying to be good and wait til after the baby :)

Minestrone Soup

There is nothing like soup on a cold afternoon. This makes a gigantic batch perfect for a large family or for freezing. I got about 12 big steaming bowls out of this. We had some for dinner that night... then lunch the next day. Then I froze 2 gallon sized bags. Each bag holds 4 portions. mmmm mmmm good

1T olive oil
1 1/2 cups chopped sweet onions
1 1/2 cups of diced carrots
4 cups of chopped zucchini (I peeled mine)
1 1/2 cups of diced celery
1 can cannellini beans (drained)
2(28oz each)cans of diced tomatoes w/juice
4 cloves garlic minced (or cheat like me and use 2t of pre-minced stuff)
3 cups of water
3 cups of chicken broth (if you want vegetarian use all water)
2 t basil
1/2 t oregano
1/4 t pepper
1/2 t salt
1/2 cup ditalini (or other small) pasta

1. In large pot heat olive oil on medium. Add onions. Saute until lightly browned
2. Add tomatoes, zucchini, carrots, celery, beans and garlic. Stir
3. Add water, chicken broth, basil, oregano, salt and pepper. Bring to a boil
4. Reduce heat to low/medium. Cover and simmer for 30 minutes stirring occasionally
5. Bring to a boil again. Add ditalini and cook 9 minutes (or whatever the box says to cook the pasta for)

To freeze: Let cool completely (i stuck in fridge overnight) Ladle into gallon sized freezer bags for dinner sized portions or quart sized for individual bowls. To eat just thaw in fridge and reheat!

**I like to sprinkle grated parmesan cheese on mine before eating. Its also good with a bit of chopped fresh basil on top. My husband likes to eat this with a grilled cheese sandwich. I love a big piece of a baguette**

Chicken Broccoli Pesto Pasta

This is SO good! This made 6 very large portions. I was able to freeze 2 meals and have one for dinner that night. Enjoy!

16oz Penne Pasta (I use the barilla whole grain)
2T olive oil
1 pound boneless skinless chicken breast
1 red bell pepper julienned
1 16oz bag frozen petite broccoli florets
1/2 cup shredded parmesan cheese
12oz prepared basil pesto

1. Heat olive oil and cook chicken and peppers.
2. Cook pasta
3. Thaw frozen broccoli squeezing the water out
4. Toss pasta, chicken, peppers and broccoli in a large bowl. Add pesto and parmesan cheese. Mix thru.
5a. If eating now: Heat oven to 350. Add pasta to clear glass dish and bake 20 minutes until cheese is melty.
5b. If freezing for later: Let cook completely. Portion into freezer bags and label. When ready to eat thaw in fridge then bake 350 for 20 minutes.

*** I used an 8x8 glass pyrex dish to bake mine in the oven and sprinkled with more parm before baking.I used a ladle to make sure the portions were even ***